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Ingredients

Method

  • STEP 1

    In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.

  • STEP 2

    Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.

  • STEP 3

    Toss and serve immediately.

RECIPE TIPS
MATT SAYS...

This light, seasonal salad is packed with refreshingly crunchy, bitter leaves and zingy pomegranate seeds.

GET AHEAD

You can prepare the leaves, dressing and feta for the chicory salad earlier in the day, but don’t toss together until the last moment.

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